Granola is a type of breakfast cereal or snack food that typically consists of rolled oats, nuts, honey or other sweeteners, and various dried fruits. Its origins can be traced back to the 19th century United States and a physician named Dr. James Caleb Jackson, who developed it as a health food called granula. John Harvey Kellogg was the one who popularized it (and his brother Will Keith changed the name to granola) in the late 19th and early 20th centuries, and it has since became a healthy and nutritious staple in many households across the world. There is no one universal recipe, so granola can also include other ingredients like seeds, coconut flakes, chocolate chips, or spices, depending on personal preferences or specific recipes. It is often baked until it becomes crispy and golden brown, with a palpable nutty flavor. It is often used as a topping for yogurt, milk, or fruit, but can be eaten on its own as a snack. Some people also use granola in baking or incorporate it into energy bars or trail mixes. Granola is generally considered a healthy food option because it is a good source of fiber, protein, and various nutrients. However, it's important to be mindful of portion sizes and the ingredients used, as some store-bought granolas may contain added sugars or unhealthy fats.
Sauvignon Blanc is a widely cultivated white grape variety known for producing crisp, aromatic, and refreshing wines. Originating from the Bordeaux region of France, Sauvignon Blanc is now grown in many wine regions worldwide, including New Zealand, California, Chile, South Africa, and Australia. Sauvignon Blanc wines are typically light to medium-bodied and are renowned for their high acidity and vibrant flavor profile. The grape's aromatic qualities often lead to distinctive aromas of green apple, lime, gooseberry, and passion fruit, with herbal notes such as freshly cut grass, green bell pepper, and nettles. The wines can also exhibit mineral undertones, especially when grown in specific terroirs. In France, Sauvignon Blanc is a key component of white Bordeaux wines, often blended with Sémillon, and is the primary grape in the Loire Valley's Sancerre and Pouilly-Fumé wines. These French expressions are usually more restrained, with a focus on minerality and subtle fruit flavors. New Zealand, particularly the Marlborough region, has become famous for its Sauvignon Blanc, producing wines with intense, pungent aromas and flavors of tropical fruits, citrus, and green herbs. These wines are typically more exuberant and fruit-forward compared to their Old World counterparts. Sauvignon Blanc can be made in a range of styles, from bone-dry to sweet. Dry versions are the most common and are often fermented in stainless steel tanks to preserve their fresh, fruity character. Some producers also use oak barrels for fermentation or aging, which can add complexity and a creamy texture to the wine. This versatile grape pairs well with a variety of foods. Its high acidity makes it an excellent match for seafood, shellfish, salads, goat cheese, and dishes with fresh herbs or citrus elements.
Tvorog is a traditional white fermented milk product in Eastern, Northern, and Central Europe. It's crafted by fermenting milk and then removing the whey, yielding a thick, creamy consistency similar to cottage cheese but with a notably tangier taste. This dairy product is often classified based on its fat content into categories such as fat-free, low-fat, classic, and fatty. Moreover, the methods of producing tvorog are distinguished into simple, soft, and grained types, with grained tvorog typically being a low-fat variant known for its textured consistency. In the former USSR, it is traditionally enjoyed fresh or sweetened, whereas in other Eastern and Central European countries, it may be consumed fresh or with a slight saltiness. The traditional method of making tvorog involves fermenting milk and letting it naturally curdle before the liquid whey is extracted through free-hanging bags, resulting in a firm and dense texture. Nutritionally, tvorog is highly regarded for its rich protein content, vital minerals such as calcium and phosphorus, and a good supply of vitamins, including vitamin A and various B vitamins. It's particularly low in lactose, which makes it a favorable option for those with lactose sensitivities.
Idaho hot dog consists of a skinless hot dog that is baked inside a hollowed-out potato. The concoction is then split open and topped with chives, bacon bits, and sour cream. This hot dog variety is also known as Idaho super tuber, and only the famous Idaho potatoes should be used when preparing this unusual, yet tasty snack.
Bok choy is a type of Chinese cabbage (lat. Brassica rapa subsp. chinensis) that features dark green leaves and white to pale green stalks, forming a cluster akin to mustard greens or celery but with a softer texture and a milder taste. Nutritionally, bok choy is low in calories but high in vitamins A, C, and K, as well as minerals like calcium and iron. It also contains important antioxidants and is a good source of fiber. Bok choy is a staple in Asian cuisine, especially in Chinese cooking. It is prized for its crisp, tender stalks and slightly sweet, earthy leaves. The vegetable can be prepared in various ways, including steaming, boiling, stir-frying, and braising. It is often used in soups, stir-fries, and as a side dish, sometimes simply sautéed with garlic.
Lavashak is a traditional Persian fruit leather made by cooking and pureeing fruits, then spreading the mixture thinly to dry in the sun or a dehydrator. This chewy, tart snack can be made from various fruits like plums, apricots, sour cherries, apples, or pomegranates. The process results in a dense, flavorful sheet that is cut into pieces and enjoyed as a tangy treat. Lavashak is popular in Iranian cuisine and appreciated for its natural, concentrated fruit flavors.
Cabernet Sauvignon is one of the world's most widely recognized and celebrated red wine grape varieties. Originating from the Bordeaux region of France, it has spread to virtually every major wine-producing country, becoming a key component of many of the world's finest wines. Cabernet Sauvignon is renowned for its ability to produce full-bodied, robust red wines with a high level of tannins and significant aging potential. The grape itself is small and thick-skinned, which contributes to its deep color and rich tannic structure. Wines made from Cabernet Sauvignon typically exhibit a range of flavors, including blackcurrant (cassis), black cherry, and blackberry, often accompanied by notes of green bell pepper, mint, tobacco, and cedar, especially when aged in oak barrels. In Bordeaux, Cabernet Sauvignon is a crucial part of the region's famous blends, particularly in the Médoc and Graves appellations on the Left Bank, where it is often blended with Merlot, Cabernet Franc, Petit Verdot, and Malbec. These blends produce some of the most prestigious wines in the world, known for their complexity, balance, and ability to age gracefully for decades. Outside of France, Cabernet Sauvignon has thrived in regions such as Napa Valley in California, where it produces powerful, fruit-forward wines that have garnered international acclaim. It is also widely grown in Chile, Australia, South Africa, Italy, and Spain, each region imparting its unique characteristics to the wine. For example, Chilean Cabernet Sauvignon often has a distinct herbal quality, while Australian versions, particularly from Coonawarra and Margaret River, are known for their intense fruit flavors and eucalyptus notes. Cabernet Sauvignon's versatility in the vineyard and winery, combined with its bold flavors and structure, makes it a favorite among winemakers and wine lovers. It pairs exceptionally well with a variety of foods, particularly rich and hearty dishes such as grilled or roasted meats, steak, lamb, and dishes with robust sauces. The tannins in the wine help cut through the fat and protein of these dishes, creating a harmonious balance on the palate.
Sopa de pan Chiapaneca is a traditional bread soup that originates from the state of Chiapas in southern Mexico. It is a hearty and comforting soup made with simple ingredients, primarily stale bread and flavorful broth. The main components of sopa de pan Chiapaneca include bread, usually bolillo or French bread, chicken or vegetable broth, tomatoes, onions, garlic, and herbs such as epazote or cilantro. Additional ingredients may include chilies, vegetables like carrots or zucchini, and cheese. The preparation starts with first toasting or frying the bread until golden and crispy. Meanwhile, the broth is prepared by simmering chicken or vegetable stock with tomatoes, onions, garlic, and herbs. The toasted bread is then added to the broth and left to soak, allowing it to absorb the flavors of the broth and become soft and tender. The soup is typically served hot and garnished with fresh herbs, such as cilantro and crumbled cheese. It is a popular dish in Chiapas, especially during the colder months, as it provides nourishment and warmth.
Gà Đen, also known as black chicken (Silkie chicken) is the main ingredient in a traditional Vietnamese dish originating from Sapa's H'mong people. This breed of Silkie chicken has black skin, flesh, and bones. The dish is prepared with black chicken that's usually marinated in galangal, honey, lemon or kaffir lime leaves, sesame seeds, chili powder, fish sauce, lemongrass, shallots, salt, and pepper. The chicken pieces are then chargrilled until done and served on a platter, then often garnished with watercress or chili peppers. It's recommended to serve the dish with steamed jasmine rice on the side.
Purin is a popular Japanese dessert similar to flan or crème caramel. It’s a soft, creamy custard pudding topped with a layer of caramel sauce. Unlike Western-style puddings, purin has a firmer, jiggly texture that holds its shape when unmolded. The main ingredients are eggs, milk, sugar, and sometimes vanilla, which are combined and steamed or baked at a low temperature to create a smooth, silky consistency. The dessert is then chilled and inverted onto a plate so the caramel sauce cascades over the custard. It’s typically served cold, making it a refreshing and light treat enjoyed in Japan, often sold in convenience stores, cafes, or made at home.
A Neapolitaner wafer is a crispy wafer cookie traditionally filled with layers of hazelnut cream, originating from Vienna, Austria, and famously produced by the Manner brand since 1898. It consists of five thin, soft wafer layers sandwiched with cocoa hazelnut cream with 12% hazelnuts, creating a delightful contrast in texture. Traditionally, the wafers are rectangular-shaped and are often enjoyed as a classic European treat with coffee or tea. The name "Neapolitaner" refers to the hazelnuts originally sourced from the Naples region in Italy and are typically sold in blocks of ten. Many companies have copied the wafer, and today there are many variants, such as chocolate-covered wafers, lemon cream wafers, coconut wafers, whole grain wafers, chocolate cream-filled wafers, and orange cream wafers. Apart from Austria, these and similar wafers are especially popular in post-Soviet and Balkan countries.
Pastiçe is an oven-baked casserole consisting of pasta (usually spaghetti), feta cheese, milk, egg, oil, salt, and pepper. The pasta is partially cooked, then mixed inside a casserole with the rest of the ingredients until well coated. For a richer result, the top can be dotted with dabs of butter and sprinkled with cheese. Once baked, the casserole should be served right away. Pastiçe is not a dish with a long tradition or history, but one can find it prepared in almost all Albanian homes.
Polpette di riso are traditional Italian rice balls, often made from leftover risotto. The rice is shaped into small balls, sometimes stuffed with ingredients like cheese, vegetables, or meat, and then coated with breadcrumbs before being fried or baked. The basic recipe consists of rice, egg, Parmigiano Reggiano, parsley, pepper, salt, breadcrumbs, and oil for frying. They are crispy on the outside and creamy inside, making them a popular snack or appetizer. These rice balls are similar to arancini and are commonly enjoyed throughout Italy, with variations depending on the region.
Chokladbollar, or chocolate balls, are a classic Swedish no-bake treat made primarily from oats, sugar, cocoa powder, and butter. They are often rolled in coconut flakes, sprinkles, or pearl sugar for decoration. The dough is mixed and shaped into small balls before being chilled. Traditionally, they were known by a controversial name that has since been replaced due to its offensive connotations. In Sweden, these treats are popular year-round, while in Denmark, they are associated with Christmas. Variants include adding coffee or arrack for different flavors.
Chardonnay is a popular and widely cultivated white grape variety that is used to produce white wine. Originating from the Burgundy region of France, Chardonnay is now grown in wine regions around the world, including the United States, Australia, Italy, and South Africa. It is known for its versatility in wine production, as it can be used to make a range of wine styles from crisp and unoaked to rich and oaked varieties. Chardonnay grapes are relatively neutral in flavor, allowing the characteristics of the wine to be heavily influenced by the terroir (the environment where the grapes are grown) and the winemaking techniques used. In cooler climates, Chardonnay wines often exhibit flavors of green apple, pear, and citrus, with high acidity. In warmer climates, the wines can have riper fruit flavors like tropical fruits, melon, and peach, with a fuller body and lower acidity. Winemaking techniques also play a significant role in the final flavor profile of Chardonnay wines. For example, aging in oak barrels can impart flavors of vanilla, butter, and toast, while malolactic fermentation can give the wine a creamy texture and buttery taste. Unoaked Chardonnays, on the other hand, are typically lighter and more refreshing, showcasing the grape's natural fruit flavors and acidity. Chardonnay is also a key grape in the production of sparkling wines, including Champagne, where it is often blended with Pinot Noir and Pinot Meunier.
Nutella is a brand of sweetened hazelnut cocoa spread. It is manufactured by the Italian company Ferrero and was first introduced in 1964. However, its origins date back to gianduja (chocolate and hazelnut confectionery), which was developed in Piedmont, Italy, during WWII, when cocoa was in short supply. The spread is a creamy combination of sugar, palm oil, hazelnuts, cocoa solids, milk powder, lecithin as an emulsifier, and vanillin as a flavoring. Nutella has a smooth texture that makes it spreadable, which is why it's a popular topping on various types of bread, pancakes, and crêpes, as well as an ingredient in many recipes for baked goods and desserts. Nutella is known for its distinctive taste—a blend of chocolate and hazelnut flavors—which has made it a favorite in many households around the world. It's often eaten at breakfast but can be enjoyed at any time of the day as a treat.
Merlot is one of the most widely planted and popular red wine grape varieties in the world. Originating from the Bordeaux region of France, Merlot is known for producing soft, elegant, and fruit-forward wines. It is often used both as a single varietal wine and as a blending grape, particularly in Bordeaux blends where it is typically paired with Cabernet Sauvignon and Cabernet France. Merlot wines are generally medium to full-bodied with moderate tannins and acidity. They are known for their smooth, velvety texture and approachable style. The flavor profile of Merlot often includes dark fruit notes such as black cherry, plum, and blackberry, along with hints of chocolate, vanilla, and spices. Depending on the terroir and winemaking techniques, Merlot can also exhibit earthy, herbal, and sometimes smoky characteristics. In Bordeaux, Merlot is a dominant grape on the Right Bank, particularly in the prestigious appellations of Pomerol and Saint-Émilion. Wines from these regions are renowned for their richness and complexity, often capable of aging gracefully for many years. Notable examples include Château Pétrus and Château Cheval Blanc. Outside of France, Merlot is widely cultivated in other major wine regions including California, Washington State, Italy (where it is often blended in Super Tuscans), Chile, and Australia. In these regions, Merlot can vary in style from lighter, fruit-driven wines to more robust and structured examples. Merlot is also favored for its versatility in food pairings. Its fruit-forward nature and balanced acidity make it an excellent match for a wide range of dishes including roasted meats, poultry, pasta, and mild cheeses. Its softer tannins allow it to pair well with foods that might be overpowered by more tannic wines like Cabernet Sauvignon.
Equally popular in Greece and Türkiye, lakerda is pickled raw fish that is typically prepared with steaks of mature Atlantic bonito, a firm-fleshed fish similar to tuna and mackerel. When thoroughly cleaned, the thick fillet slices are either dry-salted or covered in a salty brine before they are stored in olive or vegetable oil. In both Greece and Turkey, lakerda is usually enjoyed as an appetizer or a part of meze—traditional meal service that consists of a selection of small dishes. It is typically accompanied by fresh herbs, spices, onions, and a drizzle of olive oil.
Żołądki z gęsi po siewiersku, or Siewierz-style goose stomachs, is a traditional Polish dish made by simmering goose stomachs in a flavorful broth with onions, mixed vegetables (carrots, celery, parsley), spices, and herbs like bay leaf, peppercorns, and allspice. After briefly boiling, the stomachs are fried in goose fat with the vegetables and then stewed until tender. The sauce is thickened with a flour slurry, seasoned with garlic, and blended smooth. It’s typically served with potatoes, dumplings, or condiments like mustard, horseradish, or lingonberries. This dish is a specialty from the town of Siewierz, where Józefa Kubik, the owner and the cook of the Złota Gęś restaurant, created it. Żołądki z gęsi po siewiersku is included in the list of traditional dishes by the Polish Ministry of Agriculture and Rural Development.
Ciğer kebabı, or liver kebab, is a popular Turkish dish of skewered and grilled liver originating from southeastern Turkey, particularly Diyarbakır, Gaziantep, and Şanlıurfa. It is popularly enjoyed in southern provinces and holds cultural significance. It is also often served for breakfast. Preparation involves cutting and seasoning the liver with salt, spices, and sometimes vegetables and skewering it with tail fat. In Gaziantep, the liver is cubed and skewered, while in Mersin, Adana, and Şanlıurfa, it is threaded in smaller pieces using special liver skewers, often alternating with tail fat in Gaziantep. In Urfa, the skewers are wrapped in tail fat. Serving methods vary: it may be garnished with parsley and onion and seasoned with cumin or also accompanied by lavash bread. In Gaziantep, it is served directly on skewers with bread, accompanied by ornamental pepper and lemon. Roasted green peppers and tomatoes also often accompany the skewers. Historically, ciğer kebabı is detailed in Ottoman cookbooks such as Melceü't-Tabbâhîn, describing sheep and lamb liver skewered and cooked over fire, seasoned with garlic, vinegar, water, and salt. Regionally, varieties include Urfa liver kebab and Diyarbakır liver kebab, each recognized with geographical indications, highlighting their unique local flavors and traditional preparation methods.
One of the classics of traditional Czech cuisine are these sweet, succulent plum dumplings known as švestkové knedlíky. They are prepared with leavened, potato, or fresh cheese dough that is wrapped around whole pitted plums. When cooked, the result is a soft, juicy treat that is usually enjoyed as a dessert or a sweet main course, usually complemented with melted butter, cinnamon sugar, poppy seeds, or grated tvaroh cheese.
A Neapolitaner wafer is a crispy wafer cookie traditionally filled with layers of hazelnut cream, originating from Vienna, Austria, and famously produced by the Manner brand since 1898. It consists of five thin, soft wafer layers sandwiched with cocoa hazelnut cream with 12% hazelnuts, creating a delightful contrast in texture. Traditionally, the wafers are rectangular-shaped and are often enjoyed as a classic European treat with coffee or tea. The name "Neapolitaner" refers to the hazelnuts originally sourced from the Naples region in Italy and are typically sold in blocks of ten. Many companies have copied the wafer, and today there are many variants, such as chocolate-covered wafers, lemon cream wafers, coconut wafers, whole grain wafers, chocolate cream-filled wafers, and orange cream wafers. Apart from Austria, these and similar wafers are especially popular in post-Soviet and Balkan countries.
Antikristo is a traditional technique of cooking meat on Crete. A young lamb (or a goat, on rare occasions) is cut into four pieces (called goulidia), salted, then placed on big wooden skewers that are arranged around the fire in a circular formation, taking into consideration the direction of the wind, the intensity of the fire, and the distance between the fire and the meat. This process lets the meat cook in its own fat and salt with the heat coming from the flames instead of coals. The name antikristo means across the fire, describing this unique technique. The meat is slowly cooked, sometimes up to 6 hours, and it develops different flavors in the process. In the past, antikristo was common in the villages of Psiloritis mountain, but nowadays it can be found anywhere in Crete. Traditionally, it's prepared and cooked exclusively by men, most often shepherds.
Paneer naan is a traditional Indian flatbread and a version of naan. The dough is made with a combination of flour, yeast, sugar, salt, and yogurt. Once rolled, it’s usually stuffed with freshly grated paneer cheese (preferably homemade), coriander, onions, masala spices, and cumin. Although plain naan is baked in a tandoor, this stuffed version is typically baked in a tava pan until the dough puffs up and becomes golden brown. Once done, paneer naan is brushed with melted butter or ghee, and it’s then served while still hot. It’s recommended to pair it with various Indian dishes such as curries or dal makhani.
Mortadella Bologna is a traditional Italian sausage made from pork, cubes of fat called lardelli, and selected spices. Closely related to the pig farming tradition of the Emilia-Romagna region, the origins of mortadella can be traced back to the ancient Bologna, namely the Etruscan city of Felsina and the surrounding areas rich in oak forests which provided tasty acorns and tubers for the numerous local swine, both wild and domesticated. As suggested by its full name, the bountiful city of Bologna, nicknamed La Grassa (meaning the fat one), is the home of this famous sausage, although its production takes place throughout central-northern parts of Italy (the regions of Emilia-Romagna, Piedmont, Lombardy, Veneto, Trento, Marche, Lazio, and Tuscany). It is made from pork that is first ground and then mashed into a paste, using a large mortar (mortaio), hence the name mortadella. Alternatively, some written sources say that the name comes from an old Roman word for myrtle, which was used for seasoning instead of pepper. In addition to meat, mortadella is traditionally studded with lardelli, cubes of fat coming from the pig's throat, and finally spiced with grain and/or ground pepper. Mortadella must be cooked for several hours at a low temperature with low humidity. If stored well, it can be kept for up to eight months. To bring out its rich flavor, mortadella Bologna is best served at room temperature, either thinly sliced or cut into cubes.
Deliciously chewy, dense and fudgy with a rich chocolate flavor, the beloved brownies are one of the most popular American desserts. Some claim that Bertha Palmer, wife of the owner of Palmer House Hotel, asked the chef to invent a new chocolate dessert to serve at the 1893 Colombian Exposition. Others say that it was an accident, when Brownie Schrumpf, a librarian, excluded baking powder from a chocolate cake and was left with a thick, black cake bar. Regardless of the origins, what really popularized the brownies were instant, boxed mixes from the 1950s made by two brands - Duncan Hines and Betty Crocker. Of course, the best brownies are not the ones from a box. Some prefer them underbaked, moist, and fudgy on the interior, while some like them well-baked until they develop a spongy texture. The chocolate used for brownies must be of high quality, dark and bittersweet. Nowadays, there is a number of brownie varieties with added walnuts, pecans, chocolate chips, or even chili powder. Portable, easy to prepare and satisfying, brownies are said to taste the best when paired with a glass of cold milk.
Amber Moon is an American cocktail made with a combination of whiskey, raw egg, and Tabasco sauce. To prepare it, an egg should first be cracked into a highball glass, followed by whiskey and Tabasco, which can also be served on the side. It is also possible to blend all ingredients together, if desired. Although not much is known about the origins of Amber Moon, it is considered a great hangover cure or "hair of the dog". Just make sure that the yolks remains intact and serve Amber Moon at room temperature. In popular culture, the cocktail is featured in the 1974 movie Murder on the Orient Express, based on the eponymous novel by Agatha Christie, where it was prepared with vodka instead of whiskey, and in recent times the cocktail can be seen in Netflix's show Russian Doll, starring Natasha Lyonne.
The vegetarian combination of lentils and rice is a classic Levantine fare that is best served with fresh salads. The dish is assembled with cooked rice and lentils that are enriched with generous amounts of onions sautéed in olive oil. When served, the combination is topped with fried onions and is usually sided with plain or garlic-flavored yogurt (the dish is then not vegan-friendly anymore) and flatbread, which should be used instead of utensils. Apart from the traditional version, some varieties may employ bulgur instead of rice, and the dish is easily adapted with various spices and fresh herbs.
Apáki is a Cretan delicacy that is typically prepared with cured pork loin which is smoked using a combination of wood and various herbs such as oregano, marjoram, thyme, or sage. It is believed that this way of preparation hails from Byzantine times, when people used it in order to preserve meat for longer periods. Though it is commonly enjoyed as a meze dish when it is sliced into thin strips, apáki is easily incorporated into omelets or salads, and it can also be shortly cooked and paired with pasta or rice.
Qamar al-din is a popular Syrian beverage made from dried apricot paste. The paste is usually soaked in water overnight and the juice is strained the next morning. The juice is especially popular for breaking the fast during the holy month of Ramadan. It is recommended to add some orange blossom water to qamar al-din and serve it well chilled.
Obleas are thin Colombian wafers characterized by their round shape and a slightly brown color. They’re customarily spread with arequipe caramel and other toppings such as fruit jams, grated cheese, or chocolate sprinkles. The shredded cheese is usually added for texture as it doesn't have an overpowering flavor. Obleas are also popular in Venezuela, El Salvador, and Mexico, among other countries. Some people claim that the first obleas were made around Floridablanca in Santander, where the first oblea factory was set up in the 1940s. Depending on regional preferences, the wafers can be served sandwiched with fillings such as condensed milk or Chantilly cream. They are usually bought at street stands packed with stacks of wafers and numerous jars that hold various toppings.
This traditional pasta dish combines buckwheat pizzoccheri pasta with potatoes and cabbage, which is seasonally replaced by swiss chard or green beans. All of the ingredients are cooked together and are typically layered with grated Parmigiano Reggiano and Valtellina Casera cheese and garlicky melted butter. Before serving, pizzoccheri alla Valtellinese is shortly baked, allowing the cheese to melt and all of the ingredients to combine. Not much is known about the origin of this Italian classic, but it is presumed that it was invented following the introduction of pizzoccheri pasta in the 16th century. As the name suggests, the dish originated in the Valtellina valley, from where it spread to other parts of Italy.
Dobostorta is a round cake consisting of six thin sponge cake layers and five layers of chocolate buttercream. As an attempt to make a cake that would be able to keep longer than usual, the Hungarian confectioner named József C. Dobos first introduced the Dobostorta at the National General Exhibition of Budapest in 1885. To prevent it from drying out, the cake also has a glistening layer of hard caramel on top, while the sides are often coated with ground nuts. Before it hardens, the layer of caramel should be cut into slices with a special Dobos knife, and the pieces of caramel are then arranged on top of the cake. Interestingly, Dobostorta had inspired the chocolate or lemon flavored New Orleans creation known as doberge cake, which was first made in the 1920s by Beulah Ledner.
Kunāfah consists of two crunchy layers of shredded and buttered kataifi or knefe dough, filled with a luscious cheese cream that's often flavored with orange zest and cardamom, then drenched in a sugar syrup infused with lemon juice and orange blossom water. Turkish künefe is traditionally made with Hatay, Urfa, or Antep cheese. It is usually topped with pistachios and is best served warm. Elegant and amazingly simple to make, this dessert is nothing short of what cheese-filled pastry dreams are made of. Some authors speculate that it originated from the pre-Islamic Syria, while others claim that the Palestinian city of Nablus is its birthplace - hence the name kanafeh nabulsieh. Nevertheless, this decadent dessert has been a part of a long culinary tradition in Türkiye and Egypt, and it is listed as one of Egypt's national dishes.
Kabab banjan is an Aleppan specialty combining grilled eggplant and ground beef or lamb kebabs. Thick eggplant slices are alternated with seasoned meat patties on skewers, then grilled over an open flame to develop a rich charred flavor. The skewers are baked with a splash of water after grilling, allowing the eggplant to finish cooking while absorbing the meat's juices. Variations include potatoes, peppers, and spices like cumin or nutmeg. The dish is often served with roasted tomatoes, rice, or pita bread, creating a flavorful and hearty meal.
Mahshi is the name for a wide group of dishes which include a variety of vegetables stuffed with rice, vegetables, and meat. It is similar to dolma dishes, but the name is primarily used in Arabic, North African, and Eastern Mediterranean countries. The most common vegetables used as a container are cored zucchinis, squash, peppers, tomatoes, eggplant, onions, and in some regions even cabbage and vine leaves. The stuffing for the vegetables typically uses rice as the base, which is usually flavored with region-specific spices. They can include mild Mediterranean spices such as parsley, dill, and bay leaves, or the more Oriental ones such as cinnamon, allspice, or mint. Already browned minced meat is occasionally added to the rice, but it can be omitted to create a vegetarian version of the dish. In some countries, the stuffing mixture is commonly combined with tomato sauce. Vegetables are usually cooked in broth until the rice is thoroughly cooked and the stuffing entirely infuses all the fragrant spices. Depending on the choice of ingredients, mahshi can be served as a nutritious main dish, as a healthy vegetarian meal, and even as an assorted starter. It is a dish with centuries-long tradition, which is held in high regard in all the regions and countries where it is prepared and consumed.
Barreado is a Brazilian Carnival staple dish originating from the state of Paraná. This hearty stew is made with beef (usually second-grade cuts of tougher meat with lots of fat), onions, tomatoes, beef bouillon, cumin, bay leaves, and fried bacon. The ingredients are placed in a clay pot, and then water is added until all the ingredients are covered. The clay pot is traditionally sealed with a ring of dough made from manioc flour and wheat flour. Once prepared, the stew is left to simmer over a low flame anywhere from 12 to 48 hours, resulting in extremely tender meat that falls apart. The name of the dish means covered in mud, referring to the seal of dough on the clay pot. Barreado is usually served over manioc flour to form a gravy, and it is accompanied by rice and sliced bananas.
Fattah djaj is a Syrian dish made with a combination of chicken, rice, pita bread, a yogurt-based sauce, and a mix of nuts. All ingredients are typically tossed together in layers on a serving platter, creating an excellent blend of flavors and textures in one dish. First there is a layer of crispy fried or toasted pieces of pita bread, then comes a layer of cooked rice, which is topped with chicken shreds, generously drizzled with yogurt sauce, and finally topped with toasted or fried nuts such as pistachios, almonds, or pine nuts. The sauce used in this specialty is usually made with plain yogurt, minced garlic, tahini, seasonings, and lime or lemon juice. Once assembled, the dish is sprinkled with plenty of freshly chopped parsley, then enjoyed warm, either as an appetizer or a meal on its own. Fattah djaj is commonly prepared during Ramadan throughout the Middle East.
Shakshouka is a delicious combination of eggs poached in a spicy tomato sauce. Although it has an unusual name, the dish is straightforward and easy to make. It is usually made in a skillet in which onions, tomatoes, and spices are cooked until they form a delicious tomato sauce. Eggs are then added directly to the tomato sauce and poached until done. Merguez sausage can also be added to the dish. It is believed that shakshouka originated in Tunisia, but the dish is well-known and commonly eaten throughout North Africa and the Middle East as well. Almost every region has formed their distinctive variety of shakshouka: in Egypt, eggs are usually scrambled and served in a sandwich, and in Israel it is often served with salty feta cheese on top. The consistency of the sauce and eggs is also variable – the sauce can be thinner or thicker, while the eggs can be completely firm or soft. For a more nutritious meal, meat, most commonly sausages, can be included in the dish. Shakshouka is suitable for any meal of the day and is usually served warm or sizzling hot, with bread on the side. Because it is budget-friendly, simple, and easy to prepare, the dish has recently gained popularity both in Europe and North America.
Purin is a popular Japanese dessert similar to flan or crème caramel. It’s a soft, creamy custard pudding topped with a layer of caramel sauce. Unlike Western-style puddings, purin has a firmer, jiggly texture that holds its shape when unmolded. The main ingredients are eggs, milk, sugar, and sometimes vanilla, which are combined and steamed or baked at a low temperature to create a smooth, silky consistency. The dessert is then chilled and inverted onto a plate so the caramel sauce cascades over the custard. It’s typically served cold, making it a refreshing and light treat enjoyed in Japan, often sold in convenience stores, cafes, or made at home.